Thai Prawn green curry with ulam raja. Ingredients
1 bunch ulam raja (to be served with prawn dish)
400g prawns (clean heads and keep in fridge to make stock for eg: prawn mee)
1/2 cup coconut milk
4 tbsp oil
salt.

For green paste blend
1 serai
I inch fresh turmeric/kunyit
1 handful coriander leaves
4 shallots
4 green chillies.

Method
Heat oil
fry green paste till oil splits
add prawn
stir and cook for 2 to 3 mins
pour coconut milk
season with salt and simmer till prawns are cooked.

#ThaiGreenCurry
#PrawnGreenCurry
#PrawnCurry
#GreenCurry
#ThaiFood
#navascooking
#NavaKrishnan

Cumin saffron rice.
Ingredients:
2 cups rice (rinsed)
1 1/2 tbsp ghee
1/2 tsp saffron strands (alternatively 1 tsp turmeric powder)
salt.

Heat ghee in rice cooker, fry cumin seeds for 2 to 3 mins, add rice, stir, pour 3 cups of water, saffron, season with salt and stir. Let it cook and fluff up.
#CuminSaffronRice
#CuminRice
#SaffronRice
#RiceCookerRice
#VegetarianFood
#navakrishnan
#NavaKrishnan

Kerala puli-inji (ginger chilli spicy condiment).
To make
add 5 finely chopped green chillies,
1 handful of finely chopped ginger (without skin),
1 tsp fenugreek/halba seeds,
1 tsp turmeric powder,
1 1/2 tsp plain chilli powder,
2 tbsp crushed palm sugar,
1 cup tamarind juice,
3 sprigs of curry leaves and
salt in a pan.

Simmer and cook till everything comes together for a thick mixture.
Remove from heat and combine in 2 tbsp gingerly oil and a pinch of asafotieda powder.
Note: taste or adjust ingredients as per taste.
#KeralaPuliInji
#Condiments
#KeralaCooking
#VegetarianFood
#navascooking
#NavaKrishnan